Sweet and Tangy Cabbage Salad with Candied Walnuts

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Lemon-Thyme Vinaigrette:

Directions

  1. Preheat the oven to 250 degrees F.
  2. In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.
  3. In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.

Lemon-Thyme Vinaigrette:

  1. In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.
11m Intermediate 96%
CLASS
Katie Lee

Chopped Salad

14m Easy 97%
CLASS
20m Easy 100%
CLASS